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Cheers for the reply. Any chance of a link to the model you use? Do you make pizzas professionally then? I’m considering it as a weirdness job. Oh, and you remove the juice before crushing right?
chrisbmx116-
That's the one I use.
https://www.nisbets.co.uk/stainless-steel-moulin/j014I mean not full time but I have a side hustle doing it, although right now I'm basically just making them for my house and the odd few that prebook and can be arsed to drive over and get em since events are finished rn.
Nah I juts open the tin and pour it straight into the mill, once all the tomatoes have been crushed I add 20g of salt and save the tomatoes in the food mill left for pasta and stuff in the house.
I stir the sauce and that's it ready to go, not to watery, not bitter because the seeds haven't been blended and perfect for a pizza.
konastab01
I use one from nesbits, it's fine for small batches of toms but when I've got a gig and have 10kg to do I need a new arm when I'm finished.
Yeah I do that for the house, do a 2.5kg tin and juts freeze it into 400g bags enough for 6 balls.